Creamy Curried Pumpkin Soup

If you have never visited the Kraft Foods site on the Internet, you are missing alot! They have now created a new APP for those who know what this is – iFood Assistant. iFood is voice activated so that you say what you are looking for and then they give you a variety of recipes. It even allows you to create a shopping list for that recipe.

Anyways…it is Fall or Autumn whatever you wish to call it. We love all of the root vegetables found in Canada and the US, BUT we cannot find many of them here in Mexico. At one time we could get spaghetti squash, acorn squash and butternut. Those days are over, as the locals don’t usually eat any of the above. They do get pumpkins (sometimes pumpkin pie filling) and zucchini, but NO parsnips, turnips, etc. Occasionally we get patty pans at Costco or a small version of buttercup…. This is pretty much what we see locally –

Slim squash pickings

In my despair today I decided to use the last can of pumpkin and make soup! I was inspired by Larry buying a helmet squash (whatever that is in Spanish) which he baked and cut up to put in the freezer for WINTER! I thought if this recipe worked I could use his pumpkin/squash to make more… So here it is-

Creamy Curried Pumpkin Soup (Kraft Foods 2009)

1 Tbsp. olive oil

1 small onion, finely chopped

1 can (29 oz.) pumpkin

1 can (14 oz.) chicken broth

2 cups water

3 Tbsp. brown sugar

¾ tsp. curry powder

½ tsp. salt

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.

ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.

Serve with freshly grated nutmeg.

*You know I can’t resist some suggestions, such as……maybe add a little corn OR saute some sliced carrots with the onions OR sauteed red pepper strips…you get the idea! Maybe slices of radishes sauteed with the onions….